Amazing Shrimp and Crab Stuffed Salmon

If you’re tired of surf and turf and you’re looking to mix up your special occasion menu repertoire, this Shrimp and Crab Stuffed Salmon is the recipe for you.

Stuffing salmon with a simple but super flavorful shrimp and crab mixture takes this baked seafood dinner to an entirely different level. I love easy recipes like this one because you don’t need very much shrimp and crab to elevate the dish and it’s a simple path to a restaurant-quality meal in under an hour.

This dish is great served with parmesan cream sauce and garlic brown rice and quinoa. I may be biased since I’m a big salmon fan, but this recipe is always a crowd pleaser.

Here’s what you need to make this shrimp and crab stuffed salmon recipe:

For the salmon:

• 4 6-ounce fillets of salmon
• Salt, pepper and paprika

For the shrimp and crab stuffing:

• Garlic cloves
• Shallot
• Celery
• Butter
• Fresh breadcrumbs
• Parmesan cheese
• Shrimp, fully cooked
• Crabmeat, fully cooked
• Mayonnaise
• Lemon juice
• Fresh parsley
• Salt, pepper and paprika
• Pinch of cayenne (optional)

Step by step instructions for baked salmon with shrimp and crab filling:

Preheat the oven to 375. Remove thawed salmon from refrigerator and allow it to come to room temperature as you prepare the stuffing.

Begin by sautéing finely diced shallot, celery and garlic in 3 tablespoons of butter over medium heat for about 4 minutes, until tender and fragrant. Add the fresh breadcrumbs to the pan, along with a pinch of salt, pepper and cayenne (if using).

Stir the mixture to coat the breadcrumbs and let them absorb the butter and spices. Remove from heat to cool to room temperature.

In a small mixing bowl combine one egg, one tablespoon of mayonnaise, one tablespoon of lemon juice and 2 tablespoons of fresh parsley. Whisk to combine.

Add cooled breadcrumb and vegetable mixture. Stir to combine.

Add cooked shrimp and crab meat (lump crab meat or claw meat) and Parmesan cheese. Toss gently to combine. Set aside.

Dry salmon filets well with a paper towel. Season salmon with salt, pepper and paprika and arrange them in a baking pan with a tablespoon of olive oil in the bottom.

Using a sharp knife, cut the top of each filet about 3/4 of the way through to the bottom.

Use a tablespoon to scoop and stuff the shrimp and crab mixture into the salmon, and pile on top of the filet. Each piece should contain about 2 1/2 tablespoons of stuffing.

Transfer the baking sheet to the oven and bake at 375 for 18-22 minutes, until the salmon is just cooked through. Remove from oven and let rest for 5 minutes. Serve with lemon wedges and parmesan cream sauce.

FAQ’s and Tips:

What side dishes would be a good choice with this salmon dinner?

I love garlic brown rice and quinoa and simple steamed broccoli with this salmon dish. Seasoned green beans or a crunchy tossed salad are also great options.

Should I serve this salmon dish with a sauce?

Parmesan cream sauce is a perfect addition to this special occasion meal. This lemon butter sauce would also be a winner over the top of the salmon fillet.

What can I do with leftover salmon?

Reheat gently on a baking sheet in the oven at 350 for 8-10 minutes until just heated through. You can chop and serve over a tossed salad or flake into a salmon patty recipe.

What can I do with extra shrimp and crab meat stuffing?

You can make little shrimp and crab cakes, or stuff and bake mushrooms or zucchini with any leftover stuffing mixture.

Can I use other seafood in the stuffing?

Absolutely. Keep the ratios in tact and be sure the seafood is cooked, but otherwise, go to town. I think chopped clams would be delicious, as well as chopped squid. While testing this recipe I used imitation crab (which is actually Alaskan Pollack) and it was surprisingly delicious.

What other types of fish could I stuff with the shrimp and crab mixture?

Red snapper and flounder would be good vessels for this savory seafood stuffing.

What type of salmon is best for this dish?

Atlantic salmon is a little richer and fattier than sockeye salmon with the deep red, leaner flesh. Both work beautifully in this recipe. You can also use either fresh salmon or frozen salmon. If using frozen, just be sure to thaw in the refrigerator overnight and dry well with paper towels before seasoning and stuffing.

To store, wrap tightly with plastic wrap or transfer to an airtight container. Can be refrigerated for up to 3 days. I don’t recommend freezing the salmon once it’s been cooked.

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